Banana bread (with a hint of peanut butter)
If you are bored of your normal bread (which I often do because Mum all my housemates by supermarket-air-filled bread and it’s just tastes of nothing), have a few days with some banana bread… you could try and persuade yourself it’s one of your five a day because it has a buttload of bananas in there? Aaanyway, it’s great because it’s a change from the norm, and you can wrap it up in cling film and it’ll keep for a few days in your cupboard.
Eat it on its own, with peanut butter, chocolate, fruit, whatever. It’s soft and moreish and perfect for those mid-afternoon hunger pangs. And of course, perfect to go with tea (if you’re totally British, like me).
I have tried a few different banana bread recipes in the past, a lot of them with nuts in them, which is fine, but it’s less… bread like… you can’t put a bunch of toppings on so easy. So I’ve gone simple, added a hint of peanut butter to bring out a nutty flavour, but makes it easy to add more flavours.
Ten minutes to put together and 45 minutes or so in the oven and we are ready to go.
125g/1 cups all-purpose flour
3/4 teaspoons bicarb. of soda (baking soda)
Pinch of salt
2 medium bananas, soft and ripe and mashed
110g/1/2 cup granulated sugar
60ml/1/4 cup vegetable (or canola) oil
1/2 teaspoon vanilla extract
90g/1/3 cup smooth peanut butter
1. Preheat the oven to 170°C/350°F. Grease a 8x4” loaf pans and set aside. In one bowl, mix together the dry ingredients, except the sugar: flour, bicarb. of soda, salt.
2. In another bowl, with an electric whisk, whisk together wet ingredients plus sugar: bananas, oil, egg, vanilla, peanut butter and sugar. Gradually sift in the dry ingredients into the wet and whisk until combined.
3. Pour mixture into loaf pan and bake for 35 to 45 minutes, until a knife comes out clean with a few moist crumbs. The top of the loaf may brown quite quickly, so keep an eye of it and cover the top with foil if it browns too quickly.
4. Take out and leave to cool.